Beef, Cabbage and Potatoes Bake (gluten free)

Beef, Cabbage and Potato Bake

Beef, Cabbage, and Potatoes. It is hard to go wrong with that time-honoured combination. As a one-dish wonder, you can quickly throw this together, put it in the oven and have dinner ready in an hour. (If your kids aren't picky like ours you can even skip peeling the potatoes!)

2-4 medium potatoes, peeled (if necessary) and sliced
1/2 head cabbage, shredded
1 pound ground grassfed beef*
1/4 tsp black pepper
8 oz plain, unsalted tomato sauce
1/2 cup water
1/2 tsp salt

Preheat the oven to 375F. Spray a pyrex dish (approximately 12" x 12") with olive oil.

Wash and slice the potatoes and cabbage. Mix the pepper into the ground beef. Mix the tomato sauce, water, and salt together.

Place the potatoes into the bottom of the pan. Layer a third of the cabbage on top of the potatoes. Place half of the beef over the cabbage layer, breaking off bits like little meatballs. Top with a third of the cabbage, the rest of the beef, and the rest of the cabbage. Gently but firmly pack everything down. Pour the tomato sauce over the top.

Bake for an hour.

*Grassfed beef is leaner than "mystery rolls" from the grocery store, so you will not have to pre-brown it. You can also try old-fashioned ground pork.


I shared this recipe with Fight Back Friday, a weekly collection of natural food recipes submitted by bloggers all over the 'net.

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